COCOTTE EGG WITH SEA URCHIN AND TRUFFLE

Tetsuya Wakuda

2003

INGREDIENTS

4 quail eggs
1 heaped teaspoon finely julienned black truffle
1-2 pieces sea urchin
4 teaspoons chicken stock
Garnish:
Chives, finely chopped extra black truffle
julienned sea salt

PREPARATION

Break the quail eggs into small serving bowls. Mix the truffle with the sea urchin and add to the eggs. Add the stock. Cover the bowls with cling wrap. Set the bowls in a steamer over the lowest heat posible for a few minutes until the egg is just set. (You may need to do this in batches, depending on the size of your steamer).

Remove the bowls from the steamer and garnish witn chives, black truffle and sea salt before serving.